Yield: 4-6 servings
- 1 pound fettucine
- 1 1/2 cups heavy cream, room temperature
- 2/3 cup Parmesan or Romano cheese, freshly grated
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh sweet basil, chopped
Instructions:Cook fettucine per directions.
Drain pasta, do not cool.
In large bowl combine all ingredients.
Add hot pasta by gently tossing the pasta with the cream sauce.
Season to taste.
Serve immediately while hot.